Slow-Cooker Lemon Butter Chicken and Potatoes

Dinner

Slow-Cooker Lemon Butter Chicken and Potatoes

Browned chicken thighs cook over baby potatoes with sliced lemon, garlic butter and fresh herbs.

Leave a review
Jump to recipe Print recipe
Save recipe Cook Mode
Yield
4 servings
Cuisine
American

Serving ideas

Serve the thighs and potatoes together with the lemon butter sauce.

Ingredients

See the ingredient checklist
  • 8 bone-in skin-on chicken thighs, about 3 1/4 lb
  • 2 tbsp extra-virgin olive oil
  • kosher salt and black pepper, to taste
  • 6 tbsp butter, cubed
  • 4 cloves garlic, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup fresh lemon juice
  • 1 lemon, thinly sliced
  • 1 1/2 lb baby potatoes
  • 1/2 tsp sweet paprika
  • 1/4 tsp crushed red pepper flakes
  • 6 sprigs fresh thyme
  • 1 sprig fresh oregano
  • 2 tbsp chopped parsley

Before you cook

Brown the chicken in batches so the skillet stays hot.

How to make Slow-Cooker Lemon Butter Chicken and Potatoes

  1. Season the thighs with salt and pepper. Heat the oil in a skillet over medium-high and brown the thighs in batches, about 4 minutes per side. Transfer to a plate and pour off the used oil.

  2. Reduce the skillet heat to medium-low. Melt the butter with the garlic and cook for about 2 minutes. Bring the broth to a boil in the skillet, add the lemon juice and take it off the heat.

  3. Put the potatoes in the slow cooker and arrange the chicken skin-side up over them. Add the sliced lemon, paprika, pepper flakes and herb sprigs. Pour the garlic-butter mixture over the top.

  4. Cover and cook on high for about 4 hours, until the potatoes are tender and the chicken is cooked through. Sprinkle with parsley and spoon the sauce over each serving.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Slow-Cooker Lemon Butter Chicken and Potatoes

No ratings yet
Browned chicken thighs cook over baby potatoes with sliced lemon, garlic butter and fresh herbs.
Print Recipe
Prep Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    8 bone-in skin-on chicken thighs about 3 1/4 lb
  • 2 tbsp extra-virgin olive oil
  •  
    kosher salt and black pepper to taste
  • 6 tbsp butter cubed
  • 4 cloves garlic thinly sliced
  • ½ cup low-sodium chicken broth
  • ⅓ cup fresh lemon juice
  • 1 lemon thinly sliced
  •  
    1 ½ lb baby potatoes
  •  
    ½ tsp sweet paprika
  • ¼ tsp crushed red pepper flakes
  • 6 sprigs fresh thyme
  •  
    1 sprig fresh oregano
  •  
    2 tbsp chopped parsley

Instructions
 

  1. Season the thighs with salt and pepper. Heat the oil in a skillet over medium-high and brown the thighs in batches, about 4 minutes per side. Transfer to a plate and pour off the used oil.
  2. Reduce the skillet heat to medium-low. Melt the butter with the garlic and cook for about 2 minutes. Bring the broth to a boil in the skillet, add the lemon juice and take it off the heat.
  3. Put the potatoes in the slow cooker and arrange the chicken skin-side up over them. Add the sliced lemon, paprika, pepper flakes and herb sprigs. Pour the garlic-butter mixture over the top.
  4. Cover and cook on high for about 4 hours, until the potatoes are tender and the chicken is cooked through. Sprinkle with parsley and spoon the sauce over each serving.

Notes

Brown the chicken in batches so the skillet stays hot.
Adapted from Laura Rege, Good Housekeeping.

Tried this recipe?

Let us know how it was!

Similar Recipes

Submit a Comment